Southwest Chicken Salad
This Southwest Chicken Salad is packed with tender shredded chicken, crisp veggies, hearty black beans, and a creamy, zesty dressing. Quick to prepare and full of bold flavors, it's perfect for wraps, sandwiches, salads, or even as a dip for chips!
Print
Pin
Servings: 6
Notes
Ingredients
- 2 cups (about 1 pound) cooked, shredded chicken
- 1 cup corn kernels
- 1 cup black beans, drained and rinsed
- ½ cup diced tomatoes
- ¼ cup finely chopped onion
- ¼ cup chopped fresh cilantro
- 1 cup mayonnaise
- 2 tablespoons taco seasoning
- 1 tablespoon lime juice
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the shredded chicken, corn, black beans, diced tomatoes, onion, and cilantro. Gently toss to mix.
- In a separate small bowl, whisk together the mayonnaise, taco seasoning, and lime juice until smooth.
- Pour the dressing over the chicken mixture and stir until everything is evenly coated.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately or refrigerate for 1–2 hours to allow the flavors to meld.
Serving Suggestions
- Enjoy as a sandwich or wrap filling.
- Spoon over a bed of fresh greens for a light salad.
- Serve as a dip with tortilla chips.
- Eat on its own for a quick and flavorful meal.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Stir well before serving.
- Freezing is not recommended.